Ingredients:
1 jar of Hollandaise sauce
1/2 to 2 tbsp white or black truffle oil
3/4 lb green asparagus
1 lb white asparagus, peeled
1 lb carrots, peeled
12 quail eggs or 6 regular eggs
chives
Chardonnay wine vinegar
1/2 to 2 tbsp white or black truffle oil
3/4 lb green asparagus
1 lb white asparagus, peeled
1 lb carrots, peeled
12 quail eggs or 6 regular eggs
chives
Chardonnay wine vinegar
Preparation:
For both green and white asparagus
remove 1 inch of the bottom. Cook the white asparagus ± 20 minutes in water
with a pinch of salt. Boil the carrots for 10 minutes in water with a dash of
Chardonnay wine vinegar. Drizzle the green asparagus with olive oil, salt and
pepper and grill for 5 minutes. Boil the eggs in 3 minutes
Meanwhile, heat the jar hollandaise
sauce (without lid) au bain marie or in a double boiler until hot, don't let
the sauce boil. Stir in a dash of truffle oil and garnish with chives. Serve
the vegetables with the hard-boiled eggs and sauce on a serving platter.
Serves 4
Tip: For a delicious main course serve with baked potatoes and ham rolls.
